Our menu change on a regular basis.......What to expect..

We make all our own sauces stocks veal Jus, Ice creams, Desserts.    Breads are made twice a days olive, campagne wallnuts are just a selection. 
Confit duck rabbit is our best sellers my recommendation braise lamb with foie grass en croute.  foie gras terrine is a must to.
salmon seabass scollops is very popular creamy risotto crottin goats chesse.
Summer times we have 2/3 salads  very healthy option containing nuts, fruits,cheeses, prunes, radish long, tomatoes......hot sunny days......our restaurant seats 35 covers out side on the terrace...... shaded by 49 years old wall nut tree.
Stephaine front of house Manager Chef Matthew Barden 35 years plus experience.
Wedding out side catering Private villas is our specialty....... 
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